This Chicken in Coconut Sauce is a creamy, savory, Indonesian-inspired skillet dinner that comes together with simple pantry ingredients. Tender chicken simmers in a rich coconut sauce with garlic, onion, and warm spices. It’s perfect for busy families, beginner cooks, or anyone craving a comforting, no-stress dinner. Serve it over rice, noodles, or vegetables for a complete meal any night of the week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
- Category: Dinner
- Cuisine: Indonesian-Inspired / American Home Cooking
Ingredients
- 1 (15-ounce) can cream of coconut
- 1 cup hot water
- 3 tablespoons vegetable oil
- 4 skinless, boneless chicken breast halves
- 1 tablespoon lemon juice
- 1 teaspoon ground ginger
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 2 onions, chopped
- 3 cloves garlic, crushed
Ingredient Notes
- Cream of coconut: Adds sweetness and richness; not the same as coconut milk.
- Chicken thighs can replace breasts for a juicier option.
- Adjust the chili powder to control heat.
- Lemon juice brightens and balances the coconut.
How to Make Chicken in Coconut Sauce
1. Prepare the Coconut Mixture
Whisk the cream of coconut and hot water until smooth. Set aside.
2. Sear the Chicken
Heat the oil in a skillet over medium-high heat. Sear the chicken for about 5 minutes per side until golden. Remove to a paper towel-lined plate.
3. Season the Chicken
Sprinkle the warm chicken with lemon juice, ginger, chili powder, salt, and pepper.
4. Cook the Aromatics
Reduce heat to medium. Add onions and garlic to the skillet and cook until soft and fragrant, about 5 minutes.
5. Simmer in Coconut Sauce
Return chicken to the skillet on top of the onions. Pour the coconut mixture over the chicken. Reduce heat to medium-low and simmer for about 35 minutes, until cooked through and thickened.
6. Serve
Taste and adjust seasoning. Serve over rice, noodles, or vegetables.
Variations & Substitutions
- Use chicken thighs for extra juiciness.
- Add spinach or kale in the last 5 minutes.
- Increase heat with red pepper flakes.
- Substitute with coconut milk + 2 tbsp sugar if needed.
- Add bell peppers or carrots to stretch the meal.
Storage & Reheating
Fridge: Store up to 3–4 days in an airtight container.
Freezer: Freeze up to 2 months. Thaw overnight.
Reheating: Warm on the stove over medium-low or in the microwave in short intervals. Add water if needed.
What to Serve With Chicken in Coconut Sauce
- Jasmine or basmati rice
- Rice noodles or egg noodles
- Roasted vegetables
- Fresh cucumber salad
- Sautéed spinach
FAQ
Can I use chicken thighs instead of breasts?
Yes, they are juicier and work perfectly. Just simmer until cooked through.
Can I make this ahead of time?
Yes. The flavors deepen as it sits, and it reheats beautifully.
How do I make it less spicy?
Reduce or omit the chili powder. A bit more coconut balances the heat.
How long does it last in the fridge?
It stays fresh for 3–4 days when properly stored.
Nutrition (Estimated)
Calories: 720
Protein: 30g
Carbs: 76g
Fat: 33g
Fiber: 2g
Sugar: 70g
Nutrition facts are estimated using online tools and may vary. For precise dietary advice, please consult a nutrition professional.
